English Dairy Cheese
A historical recipe from Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916).
A historical recipe
Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Project Gutenberg eBook #70067.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Digitised by Project Gutenberg, eBook #70067 (https://www.gutenberg.org/ebooks/70067). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Method
- From the standpoint of the cook who frequently wishes to use grated cheese this variety is important.
- Though made in much the same way as Cheddar, it differs from it, in that the curd is heated to a somewhat higher temperature, and the cheese is therefore harder.
- It commonly sells for somewhat more per pound than the standard or American factory variety and is likely to be found only in the larger markets.
Plating
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